Classic Mexican Pozole Recipe

2023-07-05

By MexicanFoodLover

Mexican Cuisine

Main Course

Warm up with a bowl of traditional Mexican Pozole, this recipe is sure to satisfy your taste buds!

Magic of Maize

This hearty soup is a stew made from hominy, which is dried maize kernels that are boiled and treated with an alkaline solution to remove the hull and soften the kernels. 

Pozole: A Hearty and Nourishing Mexican Stew

Healthy Stew

The stew also contains meat, traditionally pork, and is seasoned with chili peppers, garlic, onions, and other spices. Other ingredients such as herbs, vegetables, and toppings like lime, radish, and avocado can also be added to the dish. 

Mexican Flag Inspiration

There are three main variations of Pozole: rojo (red), verde (green), and blanco (white). The variation is based on the type of chili pepper used in the stew and the color of the broth. 

Pre-Columbian Masterpiece 

A traditional Mexican dish that originated in pre-Columbian times in the region that is now the central part of Mexico and parts of Mesoamerica, where maize (corn) was a staple crop. The word "pozole" comes from the Nahuatl language, spoken by the Aztecs in ancient Mexico, and it means "hominy". 

Beer Pairing

This hearty and comforting soup pairs well with a Mexican lager, like Corona or Pacifico. The lightness and refreshing flavor of the beer contrasts well with the spiciness of the soup.

Serve with your favorite toppings for a delicious and comforting meal.

Pitfalls on Pozole

 Choosing the right ingredients: Pozole is traditionally made with hominy, which can be difficult to find in some areas. If you can't find it, you can try using canned or frozen hominy or substitute with another bean such as chickpeas. 

 Preparing the meat: Pozole is typically made with pork, which can take a long time to cook. You'll want to simmer the pork for several hours until it's tender and falls apart easily. Try using a pressure cooker to save time and get tender meat, sift through our piece of content Comprehensive tips for Poaching, Stewing, and Braising Ingredients . 

 Seasoning: Pozole is all about the seasoning, so make sure to taste and adjust as needed. Start with a base of onions, garlic, and chili peppers, then add spices like oregano and cumin to taste, review our content Enhance the Flavor. 

 Garnishes: The toppings for Pozole are just as important as the soup itself. Serve with sliced fresh cabbage or lettuce, diced onion, radishes, avocado, and lime wedges. Some people also like to add a dollop of sour cream or crumbled cheese,let this save you time 10 Tips for Guru-Style Cuts. 

 Serving: Pozole is a hearty soup that's perfect for a crowd. Serve it with warm tortillas and Mexican beer or tequila for a complete meal. Make sure to give yourself plenty of time to make the soup and let it simmer to develop deep flavors.

Ingredients

• 2 lbs pork shoulder, cut into chunks

• 1 can white hominy

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 dried ancho chiles, stemmed and seeded

• 2 dried guajillo chiles, stemmed and seeded

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tsp salt

• 6 cups water

• Garnishes: chopped cilantro, sliced radish, shredded cabbage, lime wedges, chopped onion

Instructions

1. In a large pot, add pork, onion, garlic, ancho chiles, guajillo chiles, oregano, cumin, salt, and water. Bring to a boil over high heat. Reduce heat to low and simmer for 1 1/2 - 2 hours or until pork is tender.

2. Remove chiles and discard. Add hominy and cook for another 20-30 minutes until heated through.

3. Serve hot with garnishes on the side.

4. Enjoy!

Preparation Time 30 min

Cook Time 2 hours

Total time 2 hours 30 min

Nutrition Facts

Calories: 450

Fat: 26 g

Saturated Fat: 9 g

Carbohydrates: 21 g

Fiber: 4 g

Sugar: 3 g

Protein: 32 g

Regional Ingredients Variations of Pozole

Guerrero Pozole: Called "Pozole Rojo", this version of the classic dish uses red chiles, pork, and hominy for a hearty and warming soup.

Jalisco Pozole: Known as "Pozole Blanco", this version uses white hominy and chicken or turkey instead of pork for a lighter and milder soup.

Morelos Pozole: Called "Pozole Verde", this version uses fresh green chiles like jalapeno or serrano, tomatillos, and pork for a tangy and spicy soup.

Sonora Pozole: Known as "Pozole de Pavo", this version uses turkey instead of pork, and also includes diced potatoes, carrots, and onions for a colorful and flavorful soup.

Michoacán Pozole: Called "Pozolillo", this version uses chicken instead of pork and includes an herb called epazote for a unique flavor.

Sinaloa Pozole: Known as "Pozole de Mariscos", this version adds seafood like shrimp, squid, or fish to the traditional pozole ingredients for a delicious and flavorful seafood soup.

Nayarit Pozole: Called "Pozole de Cabeza", this version uses beef head meat, along with pork and hominy, for a rich and savory soup.

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